- Yield : 12 large muffins
- Prep Time : 10m
- Cook Time : 12m
- Ready In : 25m
I wanted to make cornbread muffins for our Thanksgiving dinner and Art Smith’s southern cooking immediately came to mind. This recipe was adapted from Art Smith’s cookbook Back to the Table.
I am lucky enough to have gone to Table Fifty-Two (now renamed Blue Door Kitchen), his restaurant in Chicago for my first wedding anniversary. Unfortunately, that night I came down with the flu but pushed myself to go anyway. We got to sit at the chef’s table watching all the action and of course Chef Smith was there overseeing everything.
I have met a lot of chefs over the years at book signings and at restaurants but Chef Smith has been one of the warmest, friendliest and most personable people I have met. He came to our table multiple times throughout the night to see how we were doing, was helping serve food to the tables and even got me some Tylenol (as you can see from the picture below I didn’t look my best). Although I was so sick I still ordered a meal, but of course I couldn’t eat a thing but they were kind enough to package it for me to go. I actually flew home with it and was able to try it back in Toronto. The food was incredible even after its long journey back home.
These muffins are best served hot so if making them in advance put in a warm oven or microwave to heat before serving. They are delicious with a little butter and drizzle of honey.
- 2 cups yellow or white cornmeal
- ¾ cup all-purpose flour
- 2 ½ tsp baking powder
- ½ tsp baking soda
- 1 tsp salt
- 3 Tbsp honey (if you like a sweeter cornbread use 4-5 Tbsp honey)
- 2 cups whole milk
- 2 large eggs, beaten
- ¼ cup butter, melted
- 1 ½ cups fresh corn or frozen corn that has been defrosted and drained or drained canned corn
TIP: I like to use the parchment brand muffin liners because they look so nice and they are non-stick. If you use regular liners spray them first with cooking spray or the muffins will stick.
Preheat oven to 450F.
Whisk the cornmeal, flour, baking powder, baking soda and salt together in a large bowl.
Make a well in the center.
Whisk the milk, eggs, honey and melted butter together in another bowl until well-combined.
Pour into the well and stir until the batter is just combined (the batter will be fairly runny and a little lumpy).
Stir in the corn pieces until the batter is smooth.
Place the muffin liners in a muffin tin and fill to nearly the top (I like to use an ice cream scoop to keep the size consistent.
Bake for 12-15 minutes on the middle rack. They're ready when the middle springs back and a toothpick comes out clean from the middle.
Place on a wire rack to cool.
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